Fluffy yogurt cake – flourless

Why You’ll Love This Recipe

I enjoy this recipe because it uses simple ingredients but delivers an elegant and impressive result. I like how the whipped egg whites create a beautifully airy structure without any flour. I also appreciate that it is not overly sweet, which makes it perfect for serving with fruits or enjoying on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 eggs, room temperature, medium-large size
• 110 g caster sugar
• 1 tsp vanilla paste or vanilla extract
• zest from 1/2 lemon or orange zest or extra vanilla
• 325 g unsweetened Greek yogurt
• 55 g cornstarch
• 1/4 tsp baking powder

Directions

I start by separating the egg whites and egg yolks into two large bowls.

I whip the egg whites until stiff peaks form, then I set them aside.

In the bowl with the egg yolks, I add the sugar, vanilla, and lemon zest. I beat the mixture for at least 4 minutes until it becomes thick and pale.

I add the yogurt and mix at low speed just until combined.

I sift in the cornstarch and baking powder, then mix gently at low speed for a few seconds, making sure not to overmix.

I carefully fold the whipped egg whites into the yolk mixture in a few steps using a spatula. I do this gently to keep the mixture airy.

I pour the batter into an 18 cm (7-inch) springform pan lined with parchment paper, making sure the sides are tall enough to hold the rising cake.

I place the cake pan into a larger pan and set it into a baking tray filled with hot water to create a water bath.

I bake the cake in a preheated oven at 160°C (320°F) for about 60 minutes.

I let the cake cool for at least 30 to 40 minutes before removing it from the pan and peeling away the parchment paper.

I like serving it with a dusting of powdered sugar, fresh fruits, or simply on its own.

Servings and Timing

I get about 8 servings from this recipe.

I usually need around 1 hour and 20 minutes total, including preparation, baking, and cooling time.

Variations

I sometimes replace lemon zest with orange zest for a warmer citrus flavor. I also like adding a touch of almond extract for a different aroma. When I want to dress it up, I serve it with berries, fruit compote, or a light drizzle of honey.

Storage/reheating

I store the cake in the refrigerator in an airtight container for up to 3 days. I find that it stays moist and flavorful.

For serving, I usually enjoy it chilled or let it sit at room temperature for a few minutes. I do not typically reheat it, as I prefer its soft, delicate texture as is.

FAQs

Can I make this cake without cornstarch?

I find that cornstarch helps give structure to the cake. If I replace it, I use another starch like potato starch, but I keep the quantity similar.

Why did my cake deflate?

I make sure to fold the egg whites gently and avoid overmixing. Sudden temperature changes can also cause deflation, so I let it cool gradually.

Can I use regular yogurt instead of Greek yogurt?

I prefer Greek yogurt because it is thicker. If I use regular yogurt, I try to strain it first to remove excess moisture.

Do I really need a water bath?

I use a water bath because it helps the cake bake evenly and keeps it soft and creamy. Skipping it may change the texture.

Can I freeze this cake?

I can freeze it, but I find the texture slightly changes after thawing. I prefer enjoying it fresh or refrigerated.

Conclusion

I love how this fluffy yogurt cake turns out light, delicate, and full of subtle flavor. It feels like a special dessert without requiring complicated steps, and I enjoy how versatile it is for different toppings and occasions.